Apple Crumb Croustades

I normally shy away from recipes that call for anything resembling pie crust. But I had some apples I wanted to use and the rest of the dinner was simple enough to prepare, so I gave this a go. This is going to be a staple for entertaining as well as just me and Rod.

CRUST:
1 c flour
1/8 tsp salt
3 tbsp chilled butter, cut into small pieces
3-1/2 tbsp ice water

Combine flour that has been lightly spooned into a measuring cup with salt. Cut in the butter until mixture resembles coarse meal. Add ice water, stir until just moist. Turn dough out onto floured surface and knead 5 times. Divide into 4 portions. Place each portion between 2 sheets of plastic wrap and roll into 6” circles. Chill 10 minutes. Remove plastic wrap and place on baking sheet lined with parchment.
Preheat oven to 350°.

FILLING:
2 c chopped Granny Smith apple
1-1/2 tbsp fresh lemon juice
1/4 c packed brown sugar
1 tbsp flour
1/8 tsp salt
1/8 tsp cinnamon
1 tbsp water
1 egg white

Combine apples and juice; toss to coat. Add sugar, salt and cinnamon; toss to combine. Place 1/4 of the mixture in the center of the dough circle leaving a border. Fold edges of dough toward center, pressing gently (dough will only cover part of the apple mixture. Combine the egg white and water; brush gently over outside of the crust.

TOPPING:
2 tbsp flour
1 tbsp brown sugar
1/8 tsp salt
1/8 tsp cinnamon
1-1/2 tsp chilled butter, cut into small pieces

Combine ingredients and cut in the butter until mixture resembles coarse meal. Sprinkle evenly over each croustade.
Bake 45 minutes.

Yields 4 servings

From Cooking Light, October 2005